Click to view our Accessibility Statement or contact us with accessibility-related questions
Showing 1 of 238 conversations about:
Chef_Scot
231
Culinary Professional
Nov 18, 2017
bookmark_border
What about leftovers? I think one of my favorite parts of the thanksgiving feast is the leftovers! It is also something I always miss on the years we don’t host, having a break from two days of cooking can be nice but I always miss the leftovers.
How do you use your leftovers? Do you buy and cook more than you need to ensure leftover??? Or am I the only one that does this?
Growing up up my mom would always make her “chicken enchiladas“ with leftover 🦃 while they are supper yummy this casserole really does not have much in common with enchiladas.
Nov 18, 2017
jkiemele
222
Nov 18, 2017
bookmark_border
Chef_ScotI'm a huge fan of Thanksgiving leftovers too and, if not lazy, enjoy transforming them into something else. This year I am gonna try making some turkey tamales with leftover turkey and guajillo sauce.
Are you from the upper Midwest, by chance? Just curious since your mom made "chicken enchiladas" as a casserole that didn't resemble enchiladas much. I'm from up there and I'm well aware how terms like "salad" get applied to some kind of Jello with suspended anything in it.
Nov 18, 2017
Chef_Scot
231
Culinary Professional
Nov 18, 2017
bookmark_border
jkiemeleI grew up in Alaska, but my mom is from Wyoming. Alaska is a bit of a melting pop with transplants from around the world.
Nov 18, 2017
Chef_Scot
231
Culinary Professional
Nov 18, 2017
bookmark_border
jkiemeleI was contemplating trying to update some frog eye ”salad” this year
Nov 18, 2017
clarknelson
8
Nov 18, 2017
bookmark_border
jkiemeleI'm from the midwest! We usually turn leftovers into sandwiches by browning the turkey / ham in a pan. This year I will try something like enchiladas or quesadillas because of your suggestions! I've never really considered how important leftovers are to this holiday before :)
Nov 18, 2017
Chetter
1
Nov 18, 2017
bookmark_border
Chef_ScotI make a turkey stew. Super easy and delicious.
Nov 18, 2017
Chef_Scot
231
Culinary Professional
Nov 18, 2017
bookmark_border
ChetterStew does sound like my speed this year. A lot of time I make turkey pot pie if I have left over pie dough but this year soup sounds about right
Nov 18, 2017
Rebl
5
Nov 18, 2017
bookmark_border
Chef_ScotJook (aka congee): Use the carcass to make turkey-rice soup, with soy sauce, chinese mushrooms, scallions, ginger, garlic.....
Nov 18, 2017
erto
493
Nov 18, 2017
bookmark_border
Chef_ScotGood point.
Nov 18, 2017
Gordan
8
Nov 18, 2017
bookmark_border
Chef_ScotI love adding the leftover to instant ramen as toppings.
Nov 18, 2017
Samhagen
32
Nov 19, 2017
bookmark_border
Gordanyum
Nov 19, 2017
Cheezmo
3
Nov 19, 2017
bookmark_border
Chef_ScotLeftovers are the best
Nov 19, 2017
lgmfnpc
40
Nov 19, 2017
bookmark_border
Chef_ScotI always prepare more than I need to have leftovers. I agree. That’s the best part. It’s already prepared and ready to it.
Nov 19, 2017
floridagld
1
Nov 19, 2017
bookmark_border
Chef_ScotMy two turkey favorite or three is turkey vegetables lasagna , turkey hash with eggs, cold turkey sandwich with Dukes mayo and turkey rice soup..all delicious. oh and my family loves of turkey, sitting and gravy casserole...all great left over ideas..easy too.
Nov 19, 2017
Chef_Scot
231
Culinary Professional
Nov 19, 2017
bookmark_border
GordanGreat idea! supper easy & tasty
Nov 19, 2017
Chef_Scot
231
Culinary Professional
Nov 19, 2017
bookmark_border
floridagldThat all sounds amazing! I love chatting with everyone about leftovers, I am getting some great ideas
Nov 19, 2017
Chef_Scot
231
Culinary Professional
Nov 19, 2017
bookmark_border
CheezmoWord!
Nov 19, 2017
vocalohm
2
Nov 19, 2017
bookmark_border
Chef_ScotChili or stew — it's often even better after it has some time to sit!
Nov 19, 2017
Dnexusk
2
Nov 19, 2017
bookmark_border
Chef_ScotWe just eat them as-is.
Nov 19, 2017
Catbiz
3
Nov 19, 2017
bookmark_border
Chef_ScotStuffing sandwiches! Yum!
Nov 19, 2017
Chef_Scot
231
Culinary Professional
Nov 19, 2017
bookmark_border
CatbizAll this talk about leftovers is making me hungry, I might have to make more food just so I can enjoy all these great recommendations
Nov 19, 2017
KristinL
4
Nov 19, 2017
bookmark_border
Chef_ScotI love thanksgiving leftovers! My favorite recipe is to make turkey sandwiches with cranberry sauce. Check my food blog for recipe ideas https://eatitnoworeatitlater.com.
Nov 19, 2017
flubknuy
4
Nov 19, 2017
bookmark_border
Chef_ScotMy favorite part is the week plus of turkey sandwiches afterwards!
Nov 19, 2017
RFeiertag
292
Nov 19, 2017
bookmark_border
Chef_ScotOne year, when we had only one small child and only the freezer that was part of our small refrigerator, my husband brought home a sixteen-pound turkey to make sure we had "enough" leftovers. We didn;t have room enough to freeze more than one portion of turkey. We ate variations of turkey —sandwiches, salad, soup, enchiladas — for days and days. I realize that this was a first-world problems and I am lucky that I have never gone hungry. But I thought I would never want to eat turkey again.
Nov 19, 2017
Wolfcape
77
Nov 19, 2017
bookmark_border
Chef_ScotOh at the rate I consume things on Thanksgiving, there are no such things as leftovers ^^ Also I have a younger brother on the occasion I forget to eat everything.
Nov 19, 2017
Chef_Scot
231
Culinary Professional
Nov 19, 2017
bookmark_border
WolfcapeThe struggle is real.
I once had had a thanksgiving guest show up with their own set of Tupperware to take home leftovers 😳
I have been know to cook an extra turkey just to ensure leftovers
Nov 19, 2017
chrickarby
2
Nov 19, 2017
bookmark_border
Chef_ScotCan't go wrong with leftover sandwiches... For whatever reason taking a turkey dinner and putting it on some bread (also left over from thanksgiving) is one of the best things
Nov 19, 2017
Twinionengines
3
Nov 19, 2017
bookmark_border
Chef_ScotWe make sandwiches with the works
Nov 19, 2017
danrodz
3
Nov 19, 2017
bookmark_border
Chef_Scotyou HAVE to have leftovers. properly planning can get you close to a weeks worth of leftovers
Nov 19, 2017
cspirou
220
Nov 19, 2017
bookmark_border
Chef_ScotThe carcass is instantly used for stock. Then I make turkey gumbo the following day with the leftover meat.
Nov 19, 2017
ExKage
1
Nov 19, 2017
bookmark_border
Chef_ScotIt really depends on what I have as leftovers. I've used to make some stews with left over turkey (when we still had it). If we had left over ribeye roast, I'd just eat it like we did that day and slice a piece. Leftover mashed potatoes would just be eaten as mashed potatoes but I'd add like a slice of cheese or so.
Nov 19, 2017
kpjimmy
12656
Nov 19, 2017
bookmark_border
Chef_ScotLeftovers are always an "Iron Chef" moment for me. LOL From turkey noodle soup with some chicken bone stock to what I normally do is what another member mentioned, Shepard Pie. I usually do the layer thing by layering the turkey, then gravy over the turkey, veggies like corn or green beans, then the stuffing and mash potatoes. Sprinkle cheese as an option before reheating and there I have lunch for a few days. Other times I have just used the left over celery and carrots to do soup because more often, there are people that feel under the weather from the change in weather in my experience.
Nov 19, 2017
csgebhart
6
Nov 20, 2017
bookmark_border
Chef_ScotI have a couple of casseroles I like to make with leftover turkey.
Nov 20, 2017
SpinyNorman
109
Nov 20, 2017
bookmark_border
Chef_ScotI roast an extra whole turkey breast the night before to make sure everyone can take some home (I live with/host a lot of white meat eaters). I roast several packages of turkey wings and pressure cook them with store bought turkey stock to make a concentrated stock (sort of a turkey demi-glace) for gravy. We probably end up with close to a half gallon of gravy once the mushrooms are added. Gravy is treated as a separate dish at my house.
I make a small turkey (13-14 lbs) on the day, and I roast a duck as well because there's never enough dark meat for me. I also claim the parson's nose, left in the oven to crisp up nicely, as the cook's prerogative (I will share it with my daughter if she asks nicely).
Roasted Brussels sprouts with bacon and maple syrup (NY Times recipe) has become one of our traditional sides. I can get people who otherwise hate Brussels sprouts to devour these.
The pan of oyster and chestnut dressing is my personal leftover. Almost no one else eats it, so I spend the rest of the weekend finishing it off. Pan fried, it's better than when it was fresh out of the oven.
I'm Chinese, so the of course the turkey and duck carcasses become the base for congee. Garnished with soy, hot sesame oil, fried ginger and chopped scallions (and a sliced "hundred year old egg" if I happen to have any).
This is the start of the 10 to 15 pounds I generally put on over the course of Thanksgiving/Christmas/New Year's Eve/Chinese New Year.
Nov 20, 2017
ChrisShannon
7
Nov 20, 2017
bookmark_border
Chef_ScotThe bulk of my leftovers are used to make turkey gumbo. Although I no longer prepare the dinner I still do make a turkey for my husband and myself just so I have the meat to make the gumbo. I also make stock from the bones and make turkey noodle soup and use some of the meat for that.
Nov 20, 2017
Chef_AndrewC
23
Nov 20, 2017
bookmark_border
Chef_ScotLeftovers are the best part of Thanksgiving. I always like to do extra stuffing. I do a hash with the stuffing and turkey meat. Dice the meat, and toss in a with some sauteeing onions, or not. Add stuffing and load in. Bring the heat up a bit, then pour in some whipping cream. Cook until a crust forms, flip, add more cream if needed, and crisp the other side. If you wish, use a small ladle and make some divots on the surface and drop some eggs into those. Toss into a hot oven or cook at a low temp until the whites are set. Serve with some biscuits and a bunch of different hot sauces.
There is an "enchilada" recipe that I know is Arizonan in origin that is stacks of fried corn tortillas dipped in sauce and then layered with meat and cheese, and then baked. AFAIK, it is an official Arizona Latino dish . Very good, and very filling.
Nov 20, 2017
Hanisco
192
Nov 20, 2017
bookmark_border
Chef_ScotI use the turkey to make congee the next morning, So good.
Nov 20, 2017
mrautomaticbangz
21
Nov 20, 2017
bookmark_border
Chef_ScotI love leftovers!!!
Nov 20, 2017
Chef_Scot
231
Culinary Professional
Nov 20, 2017
bookmark_border
KristinL❤️ Your blog & your confidence in the kitchen, not everyone is up for candy corn pizza
Nov 20, 2017
herewegoinvt
27
Nov 20, 2017
bookmark_border
Chef_ScotI cook way more than I need and I'll mainly make soups and stews from the leftover turkey. I use the giblets, skin, bones, etc to make stock. Leftover mashed potatoes become cheddar potato broccoli soup. Leftover sweet potatoes, butternut squash and pumpkin (roasted and pureed for pies) will be used to make pancakes and, if I have enough, also be used for soup. I freeze many of the soups to break out during the winter - so I always plan on making plenty! If I still have leftover turkey - it will typically become sandwiches!
Nov 20, 2017
Chef_Scot
231
Culinary Professional
Nov 20, 2017
bookmark_border
herewegoinvtFreezing soups is so smart! I just pulled some frozen sweet potato chili of of the freezer last night for an easy no prep dinner
Nov 20, 2017
herewegoinvt
27
Nov 20, 2017
bookmark_border
Chef_ScotThose are my favorite types of dinner, when I have the opportunity to plan ahead!
Nov 20, 2017
Diop
2
Nov 20, 2017
bookmark_border
Chef_ScotWe cook WAY more than needed, give away some, enjoy the rest for a few days!
Nov 20, 2017
215grace
6
Nov 20, 2017
bookmark_border
Chef_ScotI make turkey pot pie! And sometimes I freeze diced up turkey for soup or pot pie later if we just have a lot leftover. 23 at my house this year so probably all we get is a round of turkey sandwiches & tukey Tacos :) the two top Family picks for leftovers
Nov 20, 2017
GlassAudioNerd
2
Nov 20, 2017
bookmark_border
Chef_ScotRepurpose them... Turkey? Shred it up and put it in quiche tarts. Sweet potatoes, stuffing, cranberries? Hello sweet and savory Sweet Potato Pancakes.
Gravy? No one's gonna eat it, so just leave it in the fridge for four months until it grows mold, then give it to your kid for their science fair project! Winning!
Nov 20, 2017
smoyer
163
Nov 20, 2017
bookmark_border
Chef_ScotBeing of Pennsylvania Dutch heritage, it's turkey and waffles. In fact, that's pretty much all we use our Belgian waffle maker for!
Nov 20, 2017
josh.russell
236
Nov 20, 2017
bookmark_border
Chef_ScotMy mom, for years, made what I think might be a variant of what you are describing.......she called it Chicken Tortilla......but after Thanksgiving, it was Turkey Tortilla. Is always really tasty. And really easy. In a nutshell, here's the recipe:
Ingredients: Small flour tortillas - I would say, you will prob need about 15. Cheddar Cheese - either already shredded in a bag or buy a block and shred it yourself. Jar of salsa Left over turkey, dark and white meat, diced up or shredded. No bones. Can of black olives, diced. Can of green chiles, diced 2 cans of refried beans. Some cumin. Some paprika. Sour Cream for garnish if you like.
Step 1 - get a casserole dish out and spray with non stick cooking spray. Step 2 - mix the cans of beans, olives, green chiles and salsa. Step 3 - line the bottom of the dish with one layer of tortillas, with some going up the sides of the dish so that it looks like a pie crust. Step 3 - spread a layer of the bean mix on the tortilla base. Step 4 - place the turkey all over the layer of beans. Step 5 - sprinkle cheese over the turkey layer. Step 6 - place one layer of tortillas over the cheese. Step 7 - repeat step 3, step 4 and step 5. Step 8 - place final layer of tortillas on top and then sprinkle one layer of cheese.
Pop in the oven at 350 and bake for prob about 25-40 mins, watching to make sure nothing burns. The top should be melting.......it doesn't need to be a precise time. Just bake it until it looks like its bubbling a bit.
Take out of the oven and let it cool a bit and then cut a slice. It will be messy....won't stay together as a piece of pie. But is really tasty. REALLY tasty and easy.......
Nov 20, 2017
Evshrug
3769
Community
Nov 20, 2017
bookmark_border
smoyerI once watched a video, life hack I think, saying that tenderizing meat and putting it on a waffle iron cooks it very evenly and fast. But yeah, also from PA here, love those leftovers!
Nov 20, 2017
Chef_Scot
231
Culinary Professional
Nov 20, 2017
bookmark_border
josh.russellYep nail on the head. My mom would make her own white sauce from turkey stock and would cover the whole thing with it and top with cheese and bake.
Nov 20, 2017
smoyer
163
Nov 20, 2017
bookmark_border
EvshrugHmm ... I've butterflied boneless/skinless chicken breasts and cooked them on a George Foreman Grill and I've done the same for pannini's right on the pannini maker but I've never tried cooking on the waffle-maker before. Time for an experiment!
Nov 20, 2017
RFeiertag
292
Nov 21, 2017
bookmark_border
josh.russellThank you for the recipe! That does look good.
Nov 21, 2017
Elevape85
2
Nov 22, 2017
bookmark_border
Chef_ScotI make an entire extra turkey just to be able to have Turkey, canned cranberry slices, and mayo sandwiches. Practically all I eat, for breakfast, lunch and dinner after Thanksgiving. At least until the turkey is gone of course!
Nov 22, 2017
CraigLewis
260
Nov 23, 2017
bookmark_border
Chef_AndrewCI doubt stacked enchi's is from Arizona. It's much more likely to be ours...New Mexico. We've got the much stronger chile history.
And you can use a tostada, but it's better with a real tortilla IMO. Corn is my choice for sure; flour's better as a wrap or crust setup, and this is a layered setup. AKA...wrap == pita or burrito; crust == flatbread or pizza; layered == lasagna and all its variants.
But...yep. Shred the turkey or chicken. Then it's tortilla, chicken, optional tomatoes, splash on enchilada sauce of choice (I prefer Hatch; don't even mention junk like Old El Paso), white cheese of choice. That's layer one. 2 or 3 layers. Cover with foil, bake at 350 for 25 minutes or so. (If covered properly, it's hard to overcook this.) I also substitute a mild fish like tilapia for the chicken. Since that's raw...increase time to 30 minutes. Let sit, uncovered, for about 10-15 minutes, then serve. One of my 2 favorite lunches.
You can also do this with leftover roast beef, but recognize that by the time it's warm through, the beef will be well done. It won't dry out; the enchi sauce will prevent that.
Oh...in answer to the world's most important question....chicken and fish, GREEN. Beef, RED.
Nov 23, 2017
View Full Discussion
Related Posts
Trending Posts in More Community Picks